Classic Steak & Fries with Gremolata
Classic steak and fries is a timeless favorite—juicy, perfectly cooked steak paired with crispy golden fries, making for a simple yet satisfying meal any day of the week
Ingredients
For the Steak
- 1 lb Ribeye Steak
- 1 tbsp extra-virgin olive oil
- 1 tbsp butter
- 2 sprigs fresh rosemary
For the Fries
- 2 lb yukon gold potatoes
- sea salt
- neutral oil for frying
Instructions
Soak the Potatoes
- Cut the potatoes into strips about ¼ inch thick and 3 inches long. Place them in a large bowl of cold water and let them soak for at least 30 minutes, or up to 12 hours in the fridge. This helps remove excess starch for crispier fries. When you're ready to cook, drain and dry the potatoes thoroughly using a clean towel.
Prepare the Steak
- Take the steak out of the fridge about 20 minutes before cooking to bring it to room temperature. Season both sides generously with kosher salt and freshly ground black pepper.
First Fry
- Pour enough oil into a deep pot so that it comes up about 3 to 4 inches. The pot should be no more than half full to prevent overflow when adding the potatoes. Heat the oil over medium heat until it reaches 300°F (150°C).
- Carefully add a few handfuls of the soaked and dried potatoes to the hot oil, lowering them gently to avoid splashing. Use a spider skimmer for safety. Cook the fries for 6-7 minutes, stirring occasionally to prevent sticking. The fries should become tender but not brown during this first fry.
Drain the Potatoes
- Once cooked, use a spider or slotted spoon to transfer the fries to a paper towel-lined wire rack to drain excess oil. Allow them to rest for 20-30 minutes, or up to a few hours in advance if prepping ahead of time.
Sear the Steak
- Heat a large cast-iron skillet over medium-high heat and add 2 tablespoons of neutral oil. Once the oil is shimmering and just beginning to smoke, add the steak(s). Let them cook undisturbed for about 4 minutes, or until a deep crust forms. Flip the steak(s), then add 2 tablespoons of unsalted butter, 2 smashed garlic cloves, and 3 sprigs of thyme to the pan. Cook for an additional 3-4 minutes, basting the steak with the butter, until it reaches medium-rare. Transfer the steak to a plate and let it rest for 10 minutes. Slice against the grain or serve whole.
Second Fry
- Once you're ready to serve, reheat the frying oil to 350°F (177°C). Working in batches, carefully lower the fries back into the hot oil. Fry for 3-4 minutes, or until golden brown and crispy. Transfer the fries to a clean wire rack (with fresh paper towels!) to drain. Season immediately with kosher salt and any additional seasonings like garlic or herbs, if desired. For even seasoning, toss the fries in a large bowl with your chosen toppings.
Plate and Serve
- Divide the steak between plates, sprinkle with flaky sea salt, and serve with a generous portion of crispy fries on the side.
Notes
Internal Temperature Guide:
Keep in mind the steak's internal temperature will rise as it rests. For the perfect doneness, remove the steak when it reaches:
Keep in mind the steak's internal temperature will rise as it rests. For the perfect doneness, remove the steak when it reaches:
- 125°F (52°C) for rare
- 130°F (54°C) for medium-rare
- 135°F (57°C) for medium